Cookies & Candy

Cream Cheese Brownies

Summary

Yield
16 Brownies
SourceMrs. Cunningham (1970)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1 pk
Baker's German sweet chocolate (4 oz.)
5 T
butter (divided)
1 pk
cream cheese (3 oz.)
1 c
sugar (divided)
3
egg
1 T
flour
1⁄2 c
unsifted flour
1 1⁄2 t
vanilla (divided)
1⁄2 t
baking powder
1⁄4 t
salt
1⁄4 t
almond extract
1⁄2 c
chopped nuts

Instructions

Melt chocolate and 3 tablespoons butter over very low heat. Stir, then cool.

To make cheese layer, cream cream cheese with 2 tablespoons butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

To make chocolate layer, beat 2 eggs until light colored. Slowly add 3/4 cup sugar; beat until thickened. Add baking powder, salt and 1/2 cup unsifted flour. Blend in chocolate mixture, 1 teaspoon vanilla, almond extract and chopped nuts.

To bake, spread half the chocolate batter in greased 8- or 9-inch square pan. Top with cheese mixture. Spoon remaining chocolate batter over top. Zigzag through batter to marble. Bake at 350° for 35 to 40 minutes. Cool. Makes 16. 

No-Bake Cocoa Orange Balls

Summary

Yield
48 Balls
SourceMary Maginnity (1972)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

3 c
finely rolled vanilla wafer crumbs
1 c
confectioners' sugar
1⁄4 c
Hershey's cocoa
1 1⁄2 c
finely chopped walnuts
3 T
corn syrup
6 T
orange juice, up to 8 T.
3⁄4 t
orange extract

Instructions

Thoroughly combine all ingredients, except sugar. Shape into 1-inch balls and roll in confectioners’ sugar. Store in tight container. Reroll in sugar before serving. Makes about 4 dozen balls. 

Cherry Oatmeal Cookies

Summary

Yield
36 Cookies
SourceFlorence Grummer (1992)
Prep time3 hours, 20 minutes
Cooking time12 minutes
Total time3 hours, 32 minutes

Ingredients

1
butter or oleo stick
1 pk
cream cheese, room temp. (3 oz.)
1
egg
1⁄2 c
granulated sugar
1 1⁄4 c
flour
3⁄4 c
quick-cooking oatmeal
1 pn
salt
1 t
almond flavoring
1⁄2 c
maraschino cherries, chopped

Instructions

Cream together butter (or oleo) and cream cheese. Add egg and sugar. Stir in flour and oatmeal. Then add salt, almond flavoring and cherries. Chill several hours. Roll into balls about the size of a walnut or drop from a spoon onto an ungreased cookie sheet. Can be flattened with the bottom of a glass dipped in granulated sugar. A nut or a red-hots candy in center is pretty, especially for Valentine’s Day. (These do not spread while baking!) Bake in oven at 350° for 10 to 12 minutes. Cookies should not brown. Yield: about 3 dozen cookies. 

Pineapple Cookies

Summary

Yield
60 Cookies
SourceJan Ward (1978)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 1⁄2 c
sugar
1 c
shortening
1
egg
1 c
crushed pineapple with syrup
3 1⁄2 c
flour
1 t
salt
1⁄4 t
nutmeg
1⁄2 c
chopped nuts

Instructions

Cream together shortening and sugar. Add egg and mix well. Stir in crushed pineapple and syrup. Sift together dry ingredients and add to pineapple mixture. Chill at least 1 hour. Drop from a teaspoon on a lightly greased baking sheet spaced 2 inches apart. Bake at 400° for 8 to 10 minutes. Makes 5 dozen. 

Anisette Toast

Summary

Yield
2 Loaves
SourceLeslie Jordan (2003)
Prep time30 minutes
Cooking time23 minutes
Total time53 minutes

Ingredients

1 c
sugar
3
eggs
1
egg yolk
1⁄4 c
butter
2 1⁄2 c
flour
1 1⁄2 t
anise
2 t
baking powder

Instructions

Preheat oven to 350°. Spray and flour a cookie sheet; set aside. Cream eggs, yolk, sugar and butter. Mix in anise and baking powder. Add flour and mix well. Dough will be sticky. Flour hands and make 2 long loaves on the prepared cookie sheet. Cook for 18 minutes, or until a toothpick comes out clean. Remove from oven and set oven to 450°. Cut the loaves into slices and return to oven for to 5 minutes, or until toasted brown. 

Peanut Butter Bars

Summary

Yield
32 Bars
SourceDianne Annis (1979)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 c
all-purpose flour
1⁄2 c
sugar
1⁄2 c
firmly packed brown sugar
1⁄2 t
soda
1⁄4 t
salt
1⁄2 c
butter or margarine, softened
1⁄3 c
crunchy peanut butter
1
egg
1 c
uncooked oats
1 pk
semi-sweet chocolate morsels (12 oz.)
1⁄2 c
sifted powdered sugar
1⁄4 c
crunchy peanut butter
2 t
milk (upt to 4 tsp.)

Instructions

Combine flour, sugar, soda, salt, butter, 1/3 cup peanut butter, egg and oats in a large mixing bowl; mix well. Press dough into a greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Remove from oven and sprinkle with chocolate morsels. Let stand 5 minutes, or until melted; spread evenly. Combine powdered sugar, 1/4 cup peanut butter and milk; beat well. Drizzle over cookies. Cut into 2 1/2 x 3/4-inch bars. Yield: about 32. 

Peanut Butter Fudge

Summary

Yield
24 Servings
SourceJane Vollrath (1988)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

2 c
brown sugar
2 T
butter
1⁄2 c
milk
1⁄2 c
peanut butter (smooth or chunky)
1 c
miniature marshmallows
1 t
vanilla
1⁄4 t
salt

Instructions

Cook brown sugar, butter, milk and salt to soft ball stage. Add peanut butter and marshmallows. Cool mixture without stirring. Add vanilla. Beat until smooth and creamy and mixture holds its shape when beaters are raised. Pour into buttered dish. Cut when cool. 

Classic Buckeyes

Summary

Yield
25 Servings
SourceLenore Mastracci, Main Library (2007)
Prep time1 hour, 20 minutes
Cooking time5 minutes
Total time1 hour, 25 minutes

Ingredients

1 lb
box powdered sugar
2 c
crunchy peanut butter
1⁄2 c
butter or margarine
12 oz
chocolate chips
1⁄2
bar paraffin wax

Instructions

Thoroughly mix first 3 ingredients and press into small balls. Refrigerate for 1 hour. Heat chocolate and paraffin until completely melted. Remove peanut butter balls from refrigerator and place toothpick in each ball and dip into chocolate. Do not cover entire ball - should look like a buckeye. Place on wax paper or foil to harden. Makes about 50.

Polka Dot Peanut Butter Jumbos

Summary

Yield
36 Cookies
SourceAnn Marie D'Andrea (1998)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1 c
margarine, minus 2 tbsp.
1 c
Peter Pan creamy peanut butter (reduced fat)
3⁄4 c
granulated sugar
1 1⁄4 c
brown sugar, firmly packed
2
eggs
2 c
flour
1 t
baking soda
1 1⁄2 c
M & M's plain chocolate candies

Instructions

Preheat oven to 350°. Beat together margarine, peanut butter and sugars until light and fluffy. Blend in eggs. Measure flour and lightly stir in soda. Add combined flour mixture to creamed mixture. Stir in M & M’s. Drop dough by tablespoons onto ungreased cookie sheets. Bake for 14 to 15 minutes, or until edges are golden brown. Loosen cookies immediately after removing from oven. Let cool on sheets for 1 minute and place on wire rack to finish cooling. Yield: 3 dozen. 

Notes

 From: Favorite Brand Name Recipe cookbook.

Toffee Squares

Summary

Yield
72 Squares
SourceCarol Kirsch (1982)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 c
butter
1 c
brown sugar, packed
1
yolk (egg! )
1 t
vanilla
1⁄4 t
salt
2 c
sifted flour
1⁄2 lb
sweet chocolate, melted
1⁄2 c
chopped nuts

Instructions

Cream butter. Add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Spread in a greased 15 x 10 x 1-inch pan, or in a rectangle about 10 x 15 inches on a greased cookie sheet. Bake at 350° for about 20 minutes. Spread while hot with melted chocolate. Sprinkle with chopped nuts. Cool. Cut into small squares. Makes about 6 dozen. 

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